Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1887-04-21
DOMESTIC HINTS.

with water enough to cover them, and
let them stew until they look as II
they would break; then take them out
and put the sugar into the same water;
let the syrup come TO u boil; put in tho
apples, and let them stew until done
through and clear. then take them out,
slice into the syrup one large lemon
and add one ounce OF gclatine dissolved
in pint of cold water Let tho whole
mix well and come to boil; then pour
upon the apples; the syrup will con-
goal, 1t is to be eaten cold with cream.
ORANGE PUDDING.
Four sweet oranges, three eggs, ono
cup OF sugar. one pint of sweet milk,
one large tablespoonful of cornstarch.
Put In the uappy only tho juice OF tho
oranges and the soft pulp cut fine, Mix
the yolks OF the eggs, little of tho
milk aud most Of tho sugar aud corn.
starch together, Stir this mixture into
tho rest of tho mix which Is boiling.
Cook like custard, sprinkle the rest
| VI WV ouS"i 'NNi 'Hu olNilS'N' NhV
pour the custard over IT, Cover tho
pudding with n soft frostng made OF
tho whites. Brown in the oven, Eat
cold.
| ArrLE CAKE,
Mix and bake as for jelly cake, flavor
ing the dough with essence of bitter
almond. Beat one egg hight in bowl,
and into IL n cup Of sugar Add to
this the strained juice and grated rind
OF n lemon. Peel and Crate three iina
pipplns or other ripc, tart apples
directly into this mixture, stirring zach
well in before adding another, When
all are in, put into u farina-kettle and
stir over tho fire until tho apple Gus
tard is boiling hot and quite thick.
Cool aud spread between tho cakes.
A nice and simple cake, Eat the day
II Is baked,
| DARK CHOCOLATE CAKE,
One-half cup of butter, ono cup of
sugar, "A cup of -four. one-half cup Of
milk, two eggs beaten separately, ono
toaspoonful oi cream Of tartar one
| half teaspoonfG of soda and "a table
! spoonfuls of chocolate. Dissolve the
chocolate over the stcaming tcakettlc,
in saucer, beat into IL lttlo Of tho
cako mixture. then beat il into tho
whole Of the cake mixture. Flavor
with vanilla. and beat IL briskly Just
before putting into the oven. II makes
ono large loaf. II desired darker In
color. put IN moro chocolate,
FRUIT CAKE THAT WILL EAST a YEAR.
Wash and drain well Que pound OF
currants, chop coarscly one pound OF
raisins, chop OF slice one-half pound Of
citron, Beat five eggs and two cups of
brown sugar together then add to
them one cup OF buitcr, one cup Of mo-
lasses, onc.half cup Of sour milk, one
tcaspoonful of spices TO taste Stir
into this mixture six cups OF flour, re-
serving one-hali cup TO mix with tho
rasns TO prevent their settling TO the
bottom. Add fruit last.
i-..a..1rr..-an- tNsEARD EGGS,
Put the washed eggs in u saucepan
of cold water and lot them just como
TO n boil, then take them up. Or, lay
them in a hot tin pail, cover them with
boiling water, put the top on tho pail
and leave them on the kitchen table for
five m nulcs Drain off the water.
pour on more boiling water and replace
tho top. Wrap q hot towel about the
pail and leave II four minutes before
Il shing the eggs They will be n soft
curlard throughout, and moro digesti-
bic than II cooked IN any other way.
GRAHAM AND CORN MuFFINs.
Two full cups corn meal, one cup
graham flour, one cup sweet milk. two
cups boiling water, one egg. Pour tho
boiling water into tho meal and stir
we'll Let the mixturl stand till luke
warm, then add the cup Of milk, or
enough to form batter about rs stiff
as will drop from the spoon. and beat
we'll Set this in warm place two
hours, then break In the egg and beat
hard, Dip into hot gem pans well oil
cd, and bake twenty minutes in u brisk
oven.
POTATO AND CORN MUFFINs
Two cups of cold mashed potato;
two cups Of sweet milk two eggs, well
beaten; two cups corn meal or enough
for u batter, Soften the potato with
the milk, working out all the Jumps;
then stir in corn meal till the batter is
| Just thick enough TO drop easily from
the spoon; add the whipped eggs and
beat hard, Drop into the gem pans.
oiled and hot, and bake in an even oven
from twenty to thirty minutes.
RYE DROP CAKES
Two cups sour m TX; one egg, well
beaten; one tcaspoonful OF soda, dis
solved in boiling water; enough rye
meal for batter that will spread east
" over the griddle. Mix together tho
milk, meal and egg, add the soda and
beat thoroughly. Bake Immediately
on hot griddlc, or in gem pans well
oiled; it in gem pans the oven must DO
hot and the cakes should bake about
half an hour
QUICK CAKE.
-Four eggs, two cups Of sugar, one
cup of milk, three cups of flour. two
teaspoonfuls of cream of tarter and one
teaspoonful of soda; flavor with lemon.
Put all together in dish before beat
ing, and lef'it stand in the tin after bak-
ing until ready for use. Bake in n
quick oven
| CORN BREAD.
One large cup OF sour buttermilk, q
heaping cup of Indian meal. cup Of
sugar two heaping tablespoonfuls of
wheat flour tablespoonful of cream
Tor lard or butter the size of a hickory
mutt, teaspoonful of salt. and small
tcaspoonful of saleratus dissolved in